{"id":5710,"date":"2015-07-11T11:11:40","date_gmt":"2015-07-10T23:11:40","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=5710"},"modified":"2019-03-12T13:06:04","modified_gmt":"2019-03-12T00:06:04","slug":"homemade-masala-chai","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/homemade-masala-chai\/","title":{"rendered":"Homemade Masala Chai (dairy free, caffeine free)"},"content":{"rendered":"

\"How\"How<\/strong><\/p>\n

One of my biggest obsessions is brewing up a nice big bubbling, aromatic pot of herbs and spices to make a delicious and healing chai tea. Nothing gives me more pleasure than standing over my pot with my wooden spoon, poking away at the various pods, leaves, barks and seeds bobbing at the surface, just like a little Witchy-poo.<\/p>\n

Especially while it’s so freakin’ cold out! Hot chai. A cute ceramic cup. A romance novel (don’t judge). Thick woolly socks. And maybe Oscar, my cat, if he’s not being too demanding for those never-ending chin-scratches he likes.<\/p>\n

If you’ve never tried brewing your own before, you’re in for a treat.<\/p>\n

 <\/p>\n

homemade Masala Chai<\/h2>\n

Masala <\/em>means ‘spice mixture’ and chai <\/em>means ‘tea’. Spiced tea. Masala chai is brewed with black tea and a variety of warming spices such as ginger, cardamom and fennel, with milk and a little honey or sugar.<\/p>\n

It is such a lovely ritual to enjoy – especially in the cooler months.<\/p>\n

I’ve made a few little changes to make this classic suitable for those wanting a dairy, sugar and caffeine free version. Rooibus makes a lovely substitute for the black tea, and oat milk is creamy and works in place of dairy. Sweeten naturally with honey or coconut sugar if you feel you need it. <\/p>\n

The spice mixture: ginger \/ cardamom \/ cinnamon \/ fennel \/ star anise \/ nutmeg \/ back pepper \/ vanilla<\/h2>\n

The spices used in a Masala Chai are warming, energetically speaking [1].<\/span><\/p>\n

Ginger <\/strong>is the hero of this mixture. Pungent, hot, dry - stimulating yet relaxing. It is a great stimulant to the peripheral circulatory system – relieving cold hands and feet. It is anti-nausea, promotes gastric secretions, and can induce sweating. It’s a great spasmolytic, easing gastrointestinal spasms. It is a strong anti-inflammatory agent [2].<\/span><\/p>\n

Ruled by Mars, Fire element.<\/em><\/p>\n

Cardamom <\/strong>is a classic chai spice, and is also one of the most expensive ones. It has a long history of use in Ayurvedic and Chinese medicine, and is particularly useful as a digestive carminative (to ease bloating and expel gas) [3].<\/span><\/p>\n

Ruled by Venus, Water element.<\/em><\/p>\n

A note on spices – choose the best quality, organic spices in their whole form – and they will be rich in their vital life force energy, or prana.<\/em><\/span><\/p>\n

Cinnamon <\/strong>is hot and dry. As a hot stimulant, it helps generate warmth and improve the circulation. Taken in a hot drink, it will promote sweating to relieve conditions such as the common cold [1].<\/span> Cinnamon is also traditionally considered an aphrodisiac, perhaps for its circulatory stimulating properties. It is astringent (draws tissues together), and in this way can help ease diarrhoea. It also relieves nausea and vomiting, and has carminative actions, helping to dispel gas and remedy bloating in the gastrointestinal tract [2, 3].<\/span><\/p>\n

Ruled by the Sun, Fire element.<\/em><\/p>\n

Fennel <\/strong>is pungent, sweet, warm and dry. It is used therapeutically for digestive and bronchial complaints [1], [2].<\/span> It helps stimulate the appetite and is particularly useful to help ease gas and distension. A simple tea made from fennel seeds can help stimulate breast milk production [2].<\/span> You can also chew on the seeds to freshen the breath.<\/p>\n

Ruled by Mercury, Fire element.<\/em><\/p>\n

Star anise <\/strong>has a similar taste to licorice, and is a spice native to Egypt, the Mediterranean and western Asia. It was used by Romans to aid digestion. Said to ease bloating and expel gas, ease intestinal spasms and relieve coughs [4].<\/span><\/p>\n

Ruled by Jupiter, Air element.<\/em><\/p>\n

Nutmeg <\/strong>is a seed from an evergreen tree, with a warm and aromatic flavour. It was once considered a sure cure for the plague – I’m not quite sure I would put all faith for recovery from such an illness with one little seed, although it has been shown to have some antibacterial activity. It is also useful for treating gas and diarrhoea, and has a sedative effect, calming the mind [4].<\/span><\/p>\n

Ruled by Jupiter, Fire element.<\/em><\/p>\n

Black pepper <\/strong>is pungent, hot and dry, with astringent and stimulating actions. It generates warmth, dispels cold, clears discharge and relieves fluid congestion [1].<\/span> A great spice to use in support of the digestive system. It also contains the constituent piperine, which has been shown to improve the bioavailability of certain nutrients. It was used in Ancient Greece as a currency and sacred offering and was known as the ‘king of spices’ during the Spice Trade [4]<\/span>.<\/p>\n

Ruled by Mars, Fire element.<\/em><\/p>\n

Vanilla<\/strong> is not a traditional chai spice but it adds a lovely flavour.<\/p>\n

Ruled by Venus, Water element.<\/em><\/p>\n

Did you notice that the spices above are a mixture of different planetary rulers and elements? <\/em><\/span><\/p>\n

Ayurveda is based on three constitutions, collectively called the Tridoshas. Individually, they are vata, pitta, and kapha. Each of these correspond to the planets and elements;<\/p>\n

Vata:<\/h4>\n

Element:<\/strong> Air
\n Planets:<\/strong> Mercury, Saturn, Venus (secondary)<\/p>\n

Pitta:<\/h4>\n

Element:<\/strong> Fire
\n Planets:<\/strong> Moon, Venus, Jupiter, Saturn (secondary)<\/p>\n

Kapha:<\/h4>\n

Element:<\/strong> Earth, Water
\n Planets:<\/strong> Mars, Sun, Jupiter (secondary)<\/p>\n

A Masala Chai is typically balancing therefore for all doshas \/ constitutions.<\/p>\n

[bctt tweet=\"Must make: Homemade Masala Chia - balancing to all three doshas, find it here.\"]<\/p>\n

Homemade Masala Chai<\/h2>\n

This recipe is best prepared as a decoction rather than an infusion.<\/p>\n

In making an infusion, you pour hot water over your plant material (generally, leaves, buds and flowers), and let it steep for about 5 minutes. In making a decoction, you add the plant material to boiling water, and simmer away for 15 to 20 minutes.<\/p>\n

The longer extraction time allows the rich flavours and constituents to be extracted from the herbs.<\/p>\n

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\ud83d\udcd6Recipe<\/h2>
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\"Cup<\/div>\n<\/div>\n

Homemade Masala Chai (dairy free, caffeine free)<\/h2>\n
<\/div>\nNaturopath Lauren Glucina<\/a><\/span>\n
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A lovely warming Masala Chai made with rooibus to make it caffeine free, and oat milk to make it dairy free. Serves 4 (double the recipe if you want to keep some in the fridge to re-heat).<\/span><\/div>\n
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